Mornay sauce
Mornay Sauce
Mornay Sauce (/mɔːrˈneɪ/; French: [mɔʁ.nɛ]) is a béchamel sauce that has been enriched with cheese, typically gruyère. The sauce is often used in classic French cuisine, particularly in dishes such as macaroni and cheese and lobster thermidor.
Etymology
The sauce is named after the Duke of Mornay, a French statesman and diplomat who lived during the 17th century. However, the exact origins of the name are unclear, as there is no known connection between the Duke and the sauce.
Preparation
Mornay sauce is made by first preparing a basic béchamel sauce, which is a mixture of butter, flour, and milk. The butter and flour are cooked together to form a roux, which is then slowly whisked into the milk to create a thick, creamy sauce. Once the béchamel is prepared, cheese is added and melted into the sauce. The type of cheese used can vary, but gruyère is the most traditional choice.
Variations
There are several variations of Mornay sauce that incorporate different types of cheese or additional ingredients. For example, a soubise sauce is a variation of Mornay that includes onion puree, and a mustard Mornay includes Dijon mustard for a tangy flavor.
Uses
Mornay sauce is often used as a topping for baked pasta dishes, such as macaroni and cheese, or for seafood dishes like lobster thermidor. It can also be used as a base for other sauces, or as a dipping sauce for vegetables or bread.
External links
- Medical encyclopedia article on Mornay sauce
- Wikipedia's article - Mornay sauce
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